Steak Enchiladas

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 lb tri tip steak (you can also use flank steak or skirt steak)

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon salt

2 tablespoons olive oil

1 small onion (diced)

7 oz mild diced green chiles

15 oz white navy beans (rinsed and drained)

15 oz red enchilada sauce (medium heat)

8 oz pepper jack cheese

8 medium tortillas (corn, flour, almond, or cassava)

1/3 cup pine nuts (toasted)

4 green onions (chopped)

1/2 cup fresh cilantro (chopped)

1 avocado (sliced)

Directions

Cook the steak:

Preheat the oven to 375 F. Season the steak with chili powder, cumin, and salt. In a large, high-sided skillet (12-in diameter) over medium heat on the stovetop, add olive oil and sear the steak for about 5 minutes total, flipping once. Remove the steak from the skillet, slice it into thin strips (about 1.5 inches long and 0.5 inches thick), and return the sliced steak to the skillet. Cook for another 2 minutes until just cooked through. Remove the steak from the skillet to a deep bowl and set aside.

Prepare the red enchilada sauce base:

In the same skillet, sauté the diced onion for 2 minutes until softened. Add diced green chiles and the drained white beans, stirring to combine. Pour in half of the enchilada sauce and mix well.

Assemble the enchiladas:

Take a tortilla, place cooked steak strips lengthwise in the center, and roll it up. Place the rolled tortilla seam-side down in the skillet with the enchilada sauce. Repeat this process with the remaining tortillas and steak.

Bake:

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle shredded pepper jack cheese over the enchiladas and the surrounding sauce. Bake in a preheated oven at 375°F for 20-30 minutes, or until the cheese is melted and the sauce is bubbly.

Toast the pine nuts:

While the enchiladas bake (or in advance), toast the pine nuts on a small baking sheet at 350°F for about 5 minutes or until lightly golden. Watch them carefully as the nuts burn quickly.

Garnish:

Once baked, top the enchiladas with toasted pine nuts, chopped green onions, fresh cilantro, and sliced avocado. Serve hot and enjoy!

Nutrition

• Calories: 1017 kcal
• Total Fat: 55 g
• Saturated Fat: 19 g
• Unsaturated Fat: 31 g
• Cholesterol: 125 mg
• Sodium: 2121 mg
• Total Carbohydrate: 78 g
• Dietary Fiber: 21 g
• Total Sugars: 12 g
• Protein: 56 g